If you’re craving a dish that bursts with Caribbean soul and layers of flavor, you absolutely must try this Green Banana Run Down Recipe. This traditional Jamaican favorite turns humble green bananas into a luscious, creamy stew simmered with rich coconut milk, vibrant spices, and a touch of heat from Scotch bonnet pepper. Every bite offers a comforting blend of savory, subtly sweet, and aromatic notes that will have you reaching for seconds. Whether you’re new to green bananas or a seasoned fan, this recipe invites you into a warm kitchen moment that feels like a big, delicious hug.
Ingredients You’ll Need
Bringing this Green Banana Run Down Recipe to life is wonderfully straightforward, thanks to a handful of fresh, simple ingredients. Each item plays a crucial role — from the creamy texture the coconut milk provides to the warmth of the ginger and the kick from the Scotch bonnet pepper. Together, they create a harmonious balance that makes this dish truly special.
- Green bananas: The star of the show, offering a starchy yet tender base that soaks up all the delicious flavors.
- Coconut oil: Adds richness and a subtle nutty depth to the sautéed aromatics.
- Onion (chopped): Brings sweetness and a fundament of flavor when softened.
- Garlic (minced): Packs a punch of savory aroma that elevates the entire dish.
- Ginger (grated): Gives a warm, zesty freshness that brightens the stew.
- Green onions (chopped): Layer in a mild onion flavor and a pop of color.
- Tomato (chopped): Adds acidity and a hint of sweetness to balance the richness.
- Thyme sprigs: Classic Caribbean herb that infuses earthiness and complexity.
- Allspice: A fragrant spice that rounds out the flavor profile beautifully.
- Creole/Cajun seasoning (optional): For a subtly smoky, savory kick with layers of herbs and spices.
- Salt: Essential to enhance and balance all the flavors in the dish.
- Coconut milk (15-ounce can): Provides the creamy, luscious base that defines a proper run down.
- Scotch Bonnet pepper (or cayenne): The fiery heart of the recipe, giving it authentic Caribbean heat.
How to Make Green Banana Run Down Recipe
Step 1: Prepare the Green Bananas
Start by carefully separating the green bananas from their stem and giving them a good wash. Using a sharp knife, slice off the ends, then score the peel lengthwise, cutting only through the skin and not the fruit flesh beneath. This careful step makes peeling easier and keeps the bananas intact for cooking.
Step 2: Peel the Bananas
Peel the green bananas gently along the scored lines and discard the tough skins. This might take a little patience with green bananas, but the tender, starchy interior will be completely worth the effort and is key to that perfect run down texture.
Step 3: Boil the Bananas
Place the peeled bananas into a large pot of boiling water. Allow them to simmer gently until tender, which generally takes about 20 minutes. Once soft, drain the water and set the bananas aside, ready to absorb all the delicious flavors in the next step.
Step 4: Sauté the Aromatics
While the bananas are boiling, heat the coconut oil in a large skillet over medium-high heat. Toss in the chopped onions and cook them until they are wonderfully soft and translucent, roughly two minutes. Then stir in the minced garlic, grated ginger, and green onions, cooking just until fragrant, about a minute. This step builds a fragrant flavor base that makes every spoonful sing.
Step 5: Add the Tomatoes and Herbs
Next, fold in the chopped tomatoes, fresh thyme sprigs, and a sprinkle of allspice. If you want an extra layer of flavor, add the optional Creole or Cajun seasoning here. Pour in the creamy coconut milk, then carefully add the whole Scotch bonnet pepper or cayenne for heat. Season with salt to taste and give everything a gentle stir to combine.
Step 6: Simmer the Run Down
Add the boiled green bananas to the skillet and bring everything to a soft simmer. Cover the pan and let the magic happen as the sauce thickens and the flavors meld, about five to eight minutes. The coconut milk will reduce into a rich, silky gravy that clings perfectly to the bananas.
Step 7: Serve It Up
Once the sauce has thickened to your liking, your Green Banana Run Down Recipe is ready to enjoy. Serve it piping hot with your favorite sides or just as it is for a heartwarming meal full of Caribbean charm.
How to Serve Green Banana Run Down Recipe
Garnishes
A sprinkle of fresh chopped scallions or a few sprigs of thyme on top will brighten the dish visually and offer fresh herbal notes that complement the creamy sauce beautifully. For those who love extra heat, finely sliced Scotch bonnet can be scattered on top as a fiery garnish.
Side Dishes
This Green Banana Run Down Recipe pairs wonderfully with Jamaican steamed cabbage or callaloo, which add vibrant texture and a little green freshness to the meal. Consider serving it with white rice or fried dumplings to soak up every drop of that luscious coconut sauce.
Creative Ways to Present
For a fun twist, serve the run down in small bowls inside hollowed-out green bananas or plantains for an authentic, charming presentation. Alternatively, you could use small, rustic earthenware pots to keep the stew warm and showcase its homestyle appeal.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve the fresh flavors and creamy texture. Leftover run down often tastes even better the next day once the flavors have fully settled.
Freezing
If you want to enjoy the Green Banana Run Down Recipe later, freezing is a great option. Let the stew cool completely, then transfer it to a freezer-safe container. It can be frozen for up to two months without sacrificing flavor or texture.
Reheating
Reheat the run down gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a little water or coconut milk if the sauce has thickened too much when chilled. Avoid microwaving to maintain the best texture and flavor.
FAQs
Can I substitute green bananas with plantains?
Absolutely! Green plantains provide a similar starchy texture and are often used interchangeably in Caribbean cooking. Just remember plantains may be slightly sweeter, which will subtly alter the flavor.
What if I don’t have a Scotch bonnet pepper?
Scotch bonnet peppers are traditional and impart a unique heat and fruity flavor. If you can’t find them, cayenne pepper is a reasonable substitute to keep the heat, but the taste profile will be a bit different.
Is this dish vegan?
Yes! This Green Banana Run Down Recipe is completely plant-based, relying on coconut milk and vegetable ingredients, making it suitable for vegans and vegetarians alike.
Can I make this recipe less spicy?
Definitely. You can remove the Scotch bonnet pepper entirely or substitute with a milder chili. The dish will still be flavorful, just with a gentle warmth rather than a bold heat.
How do I know when green bananas are cooked properly?
Once boiled, green bananas should be tender enough that you can easily pierce them with a fork, but still hold their shape. They become creamy inside, which is perfect for this run down.
Final Thoughts
Whether you’re looking to impress friends, savor a bit of Caribbean heritage, or simply add a new favorite to your recipe box, this Green Banana Run Down Recipe is a must-try. It’s approachable, bursting with flavor, and brings such warmth to the dinner table that you’ll find yourself making it again and again. Trust me, once you’ve enjoyed this comforting stew, green bananas will have a whole new place in your heart and kitchen.
Print
Green Banana Run Down Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Green Banana Run Down is a flavorful Caribbean stew featuring tender green bananas simmered in a rich coconut milk sauce with aromatic herbs and spices. This traditional dish blends the creamy texture of coconut with the subtle heat of Scotch bonnet pepper, perfect for a comforting and hearty meal.
Ingredients
Produce
- 7 medium green bananas
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 medium tomato, chopped
- 2 sprigs thyme
- 1 Scotch Bonnet pepper (or 1/4 teaspoon cayenne pepper)
Pantry
- 1 tablespoon coconut oil
- 1/4 teaspoon allspice
- 1/2 teaspoon Creole/Cajun seasoning (optional)
- 1/2 teaspoon salt, or to taste
- 1 15-ounce can coconut milk
Instructions
- Prepare the Bananas: Separate the green bananas from the stem and wash thoroughly. Using a sharp knife, cut off or slice through the ends. Score the skin lengthwise without cutting into the flesh to make peeling easier.
- Peel the Bananas: Remove the banana skins along the scored line, discarding the peels. Repeat for all bananas until fully peeled.
- Boil the Bananas: Bring a large pot of water to a boil. Add the peeled bananas and reduce heat to a simmer. Cook until the bananas are tender, approximately 20 minutes. Drain the water and set bananas aside.
- Sauté Aromatics: While the bananas cook, heat the coconut oil in a large skillet over medium-high heat. Add chopped onions and cook until soft, about 2 minutes. Stir in garlic, grated ginger, and chopped green onions and cook for another minute until fragrant.
- Add Flavorings: Mix in chopped tomatoes, thyme sprigs, allspice, optional Creole seasoning, canned coconut milk, Scotch bonnet pepper (or cayenne), and salt to taste. Stir well to combine all ingredients.
- Simmer with Bananas: Add the boiled green bananas to the skillet. Bring the mixture to a gentle simmer, then cover and cook until the sauce thickens, about 5 to 8 minutes, allowing the flavors to meld.
- Serve: Remove from heat and serve immediately. This dish pairs excellently with Jamaican steamed cabbage or callaloo for a traditional Caribbean meal experience.
Notes
- Scotch bonnet peppers are very spicy; adjust the quantity or substitute with milder peppers if preferred.
- For a vegetarian version, ensure that all seasonings used are plant-based.
- This dish can be served as a main or as a side to rice or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
